Georgian tkemali sauce from plums: recipe

Georgian tkemali sauce is popularnot only at home, but also in all countries of the world. Its wonderful plum flavor is perfectly combined with meat, fish dishes, as well as with pasta and potatoes. What is a tkemali sauce made from plums? The recipe for its preparation is given in this article. Good luck in cooking!

Tkemali sauce from the sink: the recipe is the main

If you decide to make this dish to the table,then you will need to purchase all the necessary ingredients. Tkemali plum sauce requires a few products for cooking. So, of course, plum berries (preferably acid varieties), spicy peppers, a bunch of cilantro, cloves of garlic, and, of course, salt and sugar (to taste and desire) are included in the composition of the dish. First you need to prepare all the products for cooking. Plums should be washed, peeled and grinded in a blender until a homogeneous mass is obtained. These berries will need about a kilogram. Next, we'll figure it out with cilantro. This greens should be thoroughly washed, and then finely chopped. It is desirable that the bunch of coriander is large, and also that it has a lot of leaves. Now it was the turn of garlic.

Two cloves of this sharp product are necessarypeel and grind. The same should be done with a sharp pepper. Now let's go directly to cooking such a dish, as a tkemali sauce from plums. To do this, you need to put a pan on the fire, which should contain plums, covered with 1 tablespoon of sugar and the same amount of salt. The resulting mass should be brought to a boil, after which it should be kept on the stove for about 5 minutes. After this time in the pan, you need to send coriander and garlic with pepper. All the contents of the container should now be extinguished a little more - 1-2 minutes, no more. Formally the sauce is ready. Now it is only necessary to cool it, and then it should be served to the table.

Tkemali sauce from plums: recipe alternative

When preparing such a dish is often replacedOnly some spices, which are included, are excluded from the composition of the food. So, individual recipes of the sauce also include the addition of mint and coriander. Some Georgians cook tkemali not from plums, but from plum or thistle. Many people around the world prefer to use immature berries when cooking. Cilantro can also be replaced by other types of herbs, for example the usual dill or parsley. There are other modifications of this dish, like tkemali sauce from plums. Their recipe provides for the replacement of the main berries with gooseberries, black or red currants. Also there is another interesting feature. Georgians use "ombalo" instead of traditional mint. This product does not allow the sink to ferment during the preparation of the sauce. This is the famous Georgian tkemali sauce. Serve it with any desired dish, which suits sweet and sour spicy additives. Use personally cooked tkemali instead of store sauces of incomprehensible origin. Enjoy your meal!